There’s something extraordinary about Azafran Soup with Spinach Greens and Yellow Cornmeal Dumplings. Its flavor tantalizes and satisfies the palate with every spoonful.
- 1 Cup ground yellow cornmeal
- 3/4 Cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 1/2 teaspoons sugar
- 1 teaspoon unsalted butter, softened
- 2 Cups chicken stock
- 6 Cups water
- 2 Tablespoons azafran (see note)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 3 Cups chicken stock
- 2 yellow summer squash, diced (zucchini)
- 3 Cups corn kernels
- 1 bunch spinach, washed and stemmed
- To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour.
- Divide the dough into 1-inch balls, or flatten and shape into small triangles.
- Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
- For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes.
- Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat and simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately.
Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.
From "Native American Cooking," by Lois Ellen